This trend was particularly evident across the different concentration
and total flavonoid content TFC ranged from 49.36
for control to 104.63 lg rutin/g for 5% HSR. TFC of the
crackers increased by increasing the HSR percent and the
respective TFC were ranked in the following order as: HSR-
5.0> HSR-3.75 >HSR-2.5 >HSR-1.25 > control.